ingredients

  • For the Filling:
  • 1/3 cup chopped unpeeled apple
  • 1/3 cup evaporated milk
  • 1/3 cup sugar
  • 1/3 cup chopped walnuts
  • For the Dough:
  • 1/2 cup butter or margarine, softened
  • 1/4 cup confectioners' sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • For the Topping:
  • 1 package (14 ounces) caramels
  • 2/3 cup evaporated milk
  • Green toothpicks
  • 1 cup chopped walnuts

directions

In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.

In a mixing bowl, cream butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix well.

Shape dough into 1 inch balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls.

Place 1 inch apart on greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

In a saucepan over low heat, cook caramels and evaporated milk, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel until completely coated. Dip bottoms into nuts. Place on wire racks to set.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4975

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